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These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in spicy peanut sauce. These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp and plenty of fresh herbs and vegetables for flavor and crunch.

1 lb med/large Shrimp, peeled and deveined
Salt and Pepper
2 Garlic Cloves
2 Tbsp Grated Ginger
1 Tbsp Sesame oil
1/2 Zucchini, cut into matchsticks
1/2 bunch Cilantro
1 Red pepper, cut into matchsticks
Rice paper

Most people add vermicelli inside the rolls, but for the sake of low-carbs, I do not.

How to make
1. Rinse and pat dry your shrimp. Mix in shrimp with garlic and Ginger. Add 1 Tbsp Sesame oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Donโ€™t overcook them or they will turn rubbery.

Cooking Shrimps

Cooking Shrimps

2. Clean your cilantro. Cut your Zucchini and Rep pepper into thin matchsticks.


3. Assemble your rice wraps with a 3-4 shrimps, several strips of Zucchini and Rep pepper and some Cilantro. Donโ€™t skip on the cilantro. At least give it a whirl. This is the step kids love doing.


4. Dip in peanut sauce, and enjoy ๐Ÿ˜‰


Believe me, you’ll do this recipe quite often ๐Ÿ˜€